Process of treating cream and similar substances.



Patezited Oct.

l lli I l I l l II IWII I IHII HI IW l 1 1 I IHIIIIIIIIIHIIIILHIIHIHIIIIHIHIHIIIHHH 15. H. STANLEY.

PROCESS OF TREATING CREAM AND SIMILAR SUBSTANCES.

APPLICATION FILED DEC. 21, 1907.

Witnesses CSi Re i

LE 1' :1 L

known ihat- FRANKLIN H STAN mien oi the Unl tedl items 4 I a fie dared. 1n the 0mm 1 0" Cuyaho 1" 1 and Stoke at Ohio, have mvented a certam new 3 .312 useful Process of Treetmg firearm 21.. unit-1r Subs2nces, of which the foimenufa ctm'in fiavoy characterdue to the de- 55 or fozurterm 55th 131'? E Wee am? 1:

irom which such butter is mmie. Favorable or pleasant hacieria to produoe beneficial eff-- feats must be present in such character and quantity $0 sensibly influence the chameter the cyeom and consequent flavor of he but r. Cercain germs, bacteria, and other ewefa' ('9 are fmmd to have delei i us effect and to impart :1 (H5;

or: ohjectiomflfie odor. o and pos. UV produce an infiui from a Jury st: 7 .'n;. upon the ore: 02' but "\hile ot'hm" ban in have the conrrnz'y fledt thn' z is. fhey minim the cream (171mm. palainhie as to Fm or am fr ant as $0 0d fin e r or e and 511111! 1117 a Tzho ie. it 1& object of the present invention to 5111112,? cream and huti'er a oesimhle. on

02'', :1 ph "n or xticable pup flavors, or both. w in cawying m Wm he hereinafter more foil spec 6.85 ribed and particularl poifiteai out in the claims.

A process of treatment of the cream or simi 12w substance which has been fou nd successfuiin practice, and which forms the subjest matter oft-he present invention, may be described snhtame may he firsfi heated. in the usual way; to cleanse it and exiract mechanically, as as possible, such germs as it may contain, and this por zion of the treatment is, ofeom'se, no art of? the present invention. 'Ehe cream QreimHQE substance is next iniioplicaiion filed fiscembor ffi, 123?. 562i on reh the art of treatv 2: "50mm: The cream 01' simila eel/slated starter oontuining hectic 1 4 acm hactelm; 21m? then hue cream or nonhu' substance gamed with 03* gen. eiihey in its pure s'n'te ozwirh any dvsfred mixture such air; and this izrrpfegnntion oxygen or is continued fohzm appreciabieperiod, while the cream maintained at a proper temperature; and after the arc-gm has ripened, dining (his prom. the cream is hnrncci in iihe 1mm Wm, anci ihe resulting cutter is found .to he of a sunerior qugxiizy 21316 of unusually high sgrmie. The dfilflfiflh of i-his oxygen impregpmtion varies. according 5:0 ciycumetanoea When there is :1 52112111 proworftion of haci'iv nciri'i geyms presem, :1 r flon of impl egmfion is 11Q6"%zfl" jl Len there is a hufl a pvrcenhw of 1m? 950mm; amh if {he tampon; V mrnsifierabiy heiow the work ihen it requires a iona'oz' i'zi'emmcnt m Yowered with oil, Whiie on ihe contrary 1f the temperzniure is raise very flonsiflerahly, a

shrrter fir. tmnnt with sir i requirefi:

ture of apgnoriimmioh 629g ahr. is a 1 L or nirf for 1.7%?101 four or five owe. to ihe hem: resuhs. in (Went he 01-02mm is uhjo v fosr snfficie: potion oi the an nomads fiofzor, Uni of aflvgmiin v 1 at oaream or promzceo hm aroma 5o especimy flavor zm aroma win. he siiemhie period; Rise 11-5 or pernicious vors or odors ceptihfie.

In the chow-i2 5? i. have 111M grmnmacically an appamius "for introducing the air inso the cream I latter at the proper temperature.

ThGIRGCQSSfiYF ire maybe obtainedi by a pressure pump or flower a, which receives pmc air through an int h wipe and discharges it through :pipe 5. The Rafter pipe leads through the coil 0 of a cooling appayatue B, which reduces the temperature of the air to the desired point. The air pipe 2),

try

after leaving the cooler B, leads to a cream vat (I, where it terminates in a horizontally disposed pipe or nozzle D, arranged in the lower part of the rat C. This nozzle D has numerous perforaticns which liberate the pure air and. allow it tobnbble up through the cream in the rat C, and thereby give such cream the desired aroma and flavor; this treatment being continued, as before eX- plaincd, long enough to obtain the requisite result.

Actual experience has demonstrated that the oxygen or air act chemically upon the cream, and especially upon its microbic content, increasing the dc'velo 'nnent of desirable aerobic bacteria, and inhibiting the growth of undesirable anaerobic bacteria. And the conclusion is therefore inevitable that it is the chemical action of the air upon the cream, and particularly upon its microbic content, that gives to this process its value, and it will therefore be rea ily seen that the details of the process in. v 1 widely varied by those skilled in the artwithout departing from the principle of the invention.

What I claim and desire to secure by Letters Patent isz' l. The herein described process of treating cream and similar substances, which consists in subjecting such substances to oxygen during the development of the lactic acid germs.

2. The herein described process of treat ing cream and similar substances, which consists in adding to the cream, a starter containing a suficient proportion of lactic acid germs, and then impregnating the mass with oxygen during the development of the lactic acid germs.

3. The herein described process of treating cream or similar substances, which consists in determining and insuring a sufficient proportion of lactic acid germs therein, and then impregnating the substances with oxygen during the development of such lactic acid germs, and. therefore imparting to the substances the desired degree of aroma and flavor.

4. The herein described process of treating cream and similar substances, comprising first inoculating the same with a colony of lactic acid bacteria, and then applying oxygen theretofor a sufiicientperiod to impart to the substances the desired degree of aroma and flavor. v

5. The'process of treating cream and similar substances, consisting first in inoculating the cream with lactic acid bacteria to a proper degree, and then impregnating with oxygen in the form of air, and continuing such impregnation for a proper period to give the desired degree of aroma and flavor.

6. The process of treating cream or other similar substances, consisting in inoculating such substances with a starter comprising lactic acid bacteria, then impregnating such substances with cool air and maintaining the supply of such air for approximately four or five hours.

FRANKLIN H. STANLEY.

Witnesses:

MELIDA A. OUGH, EVAN GRIFFITHS. 

